Yields: 4 servings
Prep time: 20 minutes
Ingredients
For the salad
- 1 head romaine lettuce, chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For the cucumber-basil dressing
- 1/2 cup peeled, seeded, and chopped cucumber (about 1/2 cucumber)
- 1/4 cup plain Greek yogurt
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
Instructions
1. Make the dressing
- Combine all dressing ingredients (cucumber, yogurt, basil, olive oil, lemon juice, garlic, salt, and pepper) in a blender or food processor.
- Process until smooth and creamy. Taste and adjust seasonings as needed.
2. Prepare the salad
- In a large salad bowl, combine chopped romaine lettuce, cucumber, tomatoes, olives, and red onion.
- Drizzle with extra virgin olive oil, red wine vinegar, and dried oregano. Season with salt and pepper. Toss to combine.
3. Assemble and serve
- Divide the salad among serving plates.
- Top each serving with crumbled feta cheese.
- Drizzle generously with the cucumber-basil dressing.
- Enjoy immediately!
Tips
Variations: Add capers for a salty tang, or include grilled chicken or shrimp for a heartier meal.
Make-ahead: You can prepare the dressing a day in advance and store it in the refrigerator. The salad ingredients can also be prepped and stored separately for quick assembly.
Adjust the dressing consistency: If you prefer a thinner dressing, add a tablespoon or two of water to the blender.
